Advice

Baguette

A soft bread, with a fine crust, golden, and spongy crumb; a very pleasant aroma and flavour combining perfectly with all types of dishes and food.

Chapata

(ciabatta) A rectangular bread with a consistent crust and darker crumb, large, uneven alveolate, made in a long process of fermentation and stone-baked pre-cooking.

Bastón

A bread responding to the latest market tendencies, long, narrow, rustic in appearance. Its floured crust is finer and crisper than the traditional ciabatta because of its consistent crumb and less alveolate.

Gallega

This bread has a soft and crispy crust, pointed ends and two floured top cut. Its alveolate crumb, unmistakeable flavour and good conservation continue to convince consumers, who have made it one of the most sought-after regional breads.

Campesina

An elongated rustic variety with an attractive, floured crust crossed by shallow top cuts. Its spongy crumb always remains fresh because of the double fermentation of the production process. An ideal bread to maintain and care for health, the first variety with iodised salt launched in the market.

Payesa

A fine, elongated breadstick with an intense Mediterranean flavour responding to the latest tendencies in breadmaking. Easy to eat because of its fine, crispy crust containing fresh, aromatic crumb obtained in a careful process, faithfully reproducing artisan double-fermentation breadmaking and cooked on trays in a convection oven.

Curved, straight and filled croissants

A pastry item laminated with yeast made with different types of fats, for example margarine, butter or lard. Fillings are both sweet and savoury, in creams or in pieces. Curved or artisan types are half-moon-shaped, the straight types usually used for filling.

Napolitanas

Pastries laminated with yeast and normally two types of fat, butter or margarine. Sweet fillings are usually creamy in texture, but there is a current trend to fill with slices of chocolate, very similar to the French pain au chocolat. It is tubular in shape, and longer or shorter depending on its size. Although savoury fillings are usually creamy in texture, there is also a trend toward fillings using slices or pieces.

Muffins & Cookies

Muffins are pastry products made with a dough rich in ingredients and very liquid, similar to the traditional fairy cake. This type of product is, along with the Cookies, Anglo-Saxon in origin. At present, ever more varieties of Muffins are being made, with cream and cheese fillings.

Hojaldres

These items are laminated, with no yeast. When cooked, they double in volume thanks to the fine layers they are made in. As with napolitanas, they are sweet and savoury filled, and products are now being made with cereals.

Redondos & Berlinas

The products are in line with the new tendencies of fried doughs. There are various formats, and fillings are usually cream and chocolate, although they are beginning to appear with raspberry jam or blueberries. This type of dough is very similar to brioche dough, a little less enriched and, being fried, contains more fat.

Ensaimadas y Torteles

These items are very finely laminated with yeast and made with lard, a type of dough from Eastern Spain and the Balearic Islands. The ensaimada is a regional product now known worldwide thanks to those made in Mallorca. A spiral, covered in icing sugar, there may also be fillings of sweet creams, or savoury fillings: sobrasada. 

The Tortel contains the same ingredients but is shaped into a ring with the dough and the filling inside. As with the ensaimadas, sweet fillings are creamy in texture, never in slices.

Especialidades Dulces

Pain au raisan, Maple Pecan, brioche types… a great variety of products take in this pastry family which cannot be ignored when presenting a good display. There are basic products like the Swiss bun and others with a spectacular flavour, like the typical Portuguese cream cake. On the other hand, Pain au raisan and Maple Pecan are laminated, very similar to the napolitana but more enriched.